Lay lamb chops onto a baking sheet (be sure the baking sheet has raised edges to catch the fat and oil). Drizzle olive oil onto the lamb and generously sprinkle the rosemary celtic sea salt (R) and the black pepper. Do this on both sides of the lamb chops. Broil in the oven on high. Depending on the size and thickness of the chops broil one side for 10 minutes if they are large and 5 minutes if they are small. Once the timer goes off flip all the chops over to the other side and broil on high for another 8 minutes for the large ones and 3 minutes for the smaller ones.

Instructions
Place one cup cilantro and one cup fresh mint leaves into a blender. Add the honey, olive oil, Celtic Sea Salt ® and pepper and blend until smooth. Serve with the lamb as a dipping sauce.
Warm Veggie Salad

Prep time 10 minutes

Cook time 20 minutes

Serves 6 as a side dish

Ingredients

1 pound small potatoes

1 cup roasted red bell pepper, chopped

1 pound green beans, cut into 2-3 inch length

2 lemons

¼ cup white wine vinegar

½ cup olive oil

½ cup chopped green onion

½ cup chopped italian parsley

2 teaspoon Celery Celtic Sea Salt ®

1 teaspoon fresh cracked organic black pepper

Instructions

Boil the small potatoes in a large pot with plenty of water. Allow to cook at a strong boil for 12-15 minutes depending on the size of the potatoes. Using a straining ladle take the potatoes out once they are cooked through but still firm. Keep the water boiling then add the green beans and boil those for 4-6 minutes. Strain the beans and set aside. Make the vinaigrette by whisking together the zest of one lemon, 2 lemon juiced, white wine vinegar and olive oil. Add in the green onion chopped, Celery Celtic Sea Salt ® and pepper and whisk to combine. In a large bowl toss all the ingredients together; green beans, red bell pepper, potatoes, parsley and vinaigrette. Enjoy warm or cold!